Simple but important rules will help you prepare the perfect dish and not waste food.
Not all housewives make meat dishes tasty, juicy and tender. Often the dish seems to be made of "rubber".
Sometimes the treat looks very appetizing, but it is difficult to chew the meat. If this happens, it means that the cook violated the cooking technology.
Incorrect defrosting
The fillet is defrosted in advance. This is not done using an oven, microwave or hot water. In this case, the texture is destroyed, the meat becomes tough.
The product is simply placed in a bowl and placed on the bottom shelf of the refrigerator.
Marinade
There are many ways to soften even the toughest meat. Vinegar, kiwi, lemon are used for this. Even spices can give a good result.
But because of the rush, cooks do not let the meat soak in the marinade. The product must lie in the mixture for at least 1 hour. And if the product is very hard, it will take several hours.
Incorrect cutting
Cutting along the grain makes the meat tougher. Even chicken fillet becomes coarser. The meat is cut strictly across.
